Once you’ve tried this easy sweet pizza, you’ll never look back!
Serves: 6 Preparation time: 25′ + 2h for dough proving Cooks in: 25′ Ready in: 50′
For the dough:
320 gr white bread flour or Tipo ’00’ flour
1 cup potato puree
9 g dried yeast
5-6 tbsp lukewarm whole milk
50 gr golden caster sugar
40 gr butter, melted
a pinch of fine sea salt
For the topping:
2 red apples, washed, skin on
apple or strawberry jam
2 tbsp blanched almonds, in slivers
2 tbsp unsalted peanuts, crushed
2 tbsp pine nuts
3 tbsp black raisins, soaked in rum or brandy for 20 mins
½ lemon, juiced
2 tbsp brown sugar
2/3 cup double cream
For the dough: In a bowl, mix the yeast and lukewarm milk. Sieve the flour and salt on to a clean work surface. Mix with potato puree and sugar and make a well in the middle. Pour dissolved yeast and butter in the well, and using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, adding ¼ cup of lukewarm water, and knead for 10 minutes until you have a smooth, springy dough. Place ball of dough in a large flour-dusted bowl and flour the top of it. Cover with damp cloth and place in warm room for about 2 hours until dough doubles in size.
Core apples and cut in slices. Put in a bowl and pour lemon juice over apples to avoid blackening.
Remove the dough to a flour-dusted surface and knock back the dough. Roll the dough out into a rough circle, about 0,5-1 cm thick, and place on slightly larger piece of olive-oil-rubbed and flour-dusted baking parchment.
Spread jam and apple slices on pizza base. Sprinkle with cinnamon, brown sugar, and nuts. Pour double cream over ingredients.
Bake pizza in preheated oven to 230C for 25-30 mins. Serve warm, with ice cream if you like.
Photo: Constantine Kafiris / Food styling: Simoni Kafiri